Brussels Sprouts Bites with Bacon Jam


  • 2 slices uncooked bacon, cut into small pieces
  • 2   green onions, thinly sliced
  • 2   garlic cloves
  • ½ tbsp (7 mL) fresh thyme leaves, chopped
  • 1 lb. (450 g) Brussels sprouts, trimmed and cut in half lengthwise
  • ⅓ cup (75 mL) apricot preserves
  • 1 tbsp (15 mL) sherry vinegar


  1. Cook the bacon in a 5-qt. (4.7-L) Nonstick Saute Pan over medium heat until crisp. Remove bacon from the pan; drain on paper towels. Drain the grease from the pan, reserving 1½ tbsp (22 mL) of the bacon drippings.

  2. Add 1 tbsp (15 mL) of the drippings back to the pan. Add the onions, garlic, and thyme. Cook over medium-low heat for 2–3 minutes, or until the onions are tender. Remove the mixture from the pan.

  3. Crumble the bacon into a small mixing bowl. Add the onion mixture, preserves, and vinegar, and mix well.

  4. Heat the remaining bacon drippings in the pan. Add the Brussels sprouts. Cook, covered, over medium-low heat for 8–9 minutes, or until crisp-tender, turning halfway through.

  5. Arrange the Brussels sprouts cut side up on a platter and top with bacon jam. 


  • 10   servings of 3 pieces

Nutrients per serving:

Calories 90, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 11 g, Fiber 2 g, Sugars 6 g (includes 0 g added sugars), Protein 2 g

Cook's Tips:

This bacon jam is so versatile. You can try it with crackers or even over baked brie.

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